Instructions

01
In a small bowl whisk the vinegar, shallot, mustard, sugar, salt, and pepper. Gradually drizzle in both oils, whisking constantly, until emulsified. Taste, and if the vinaigrette is too tart, add 1 tablespoon or so of water.

02
Prepare the grill for direct cooking over medium heat (180° to 230°C).

03
Wrap a slice of prosciutto around each pear wedge, pressing the loose ends of the prosciutto down so the meat stays together. Brush the cooking grates clean. Lightly brush the outside of the wrapped pears with some vinaigrette and grill them over direct medium heat, with the grill lid open, until the prosciutto is slightly crispy and golden brown and the pears are warm, 4 to 6 minutes, turning as needed.

04
Whisk the vinaigrette again to emulsify the ingredients. In a large bowl, toss the arugula with enough vinaigrette to lightly coat the leaves (you may not need all the vinaigrette) and divide among four salad plates. Top each salad with two warm pear wedges and drizzle with some additional vinaigrette. Using a swivel vegetable peeler, shave wide ribbons of cheese over each salad, and then sprinkle with the hazelnuts. Season with salt and pepper. Serve immediately.

Ingredients

Instructions

the Ingredients

Vinaigrette

60 milliliters
champagne vinegar or white wine vinegar

2 tablespoons
minced shallot

1 teaspoon
Dijon mustard

½ teaspoon
granulated sugar

¼ teaspoon
kosher salt

¼ teaspoon
freshly ground black pepper

60 milliliters
extra-virgin olive oil

2 tablespoons
toasted hazelnut oil or olive oil

8
paper-thin slices prosciutto

2
Bartlett pears, firm but ripe, quartered and cored

225 grams
lightly packed baby arugula or mesclun greens

55 grams
manchego or Parmigiano-Reggiano® cheese

70 grams
skinned hazelnuts, toasted and coarsely chopped

Kosher salt

Freshly ground black pepper

Instructions

01
In a small bowl whisk the vinegar, shallot, mustard, sugar, salt, and pepper. Gradually drizzle in both oils, whisking constantly, until emulsified. Taste, and if the vinaigrette is too tart, add 1 tablespoon or so of water.

02
Prepare the grill for direct cooking over medium heat (180° to 230°C).

03
Wrap a slice of prosciutto around each pear wedge, pressing the loose ends of the prosciutto down so the meat stays together. Brush the cooking grates clean. Lightly brush the outside of the wrapped pears with some vinaigrette and grill them over direct medium heat, with the grill lid open, until the prosciutto is slightly crispy and golden brown and the pears are warm, 4 to 6 minutes, turning as needed.

04
Whisk the vinaigrette again to emulsify the ingredients. In a large bowl, toss the arugula with enough vinaigrette to lightly coat the leaves (you may not need all the vinaigrette) and divide among four salad plates. Top each salad with two warm pear wedges and drizzle with some additional vinaigrette. Using a swivel vegetable peeler, shave wide ribbons of cheese over each salad, and then sprinkle with the hazelnuts. Season with salt and pepper. Serve immediately.